THE PRECIOUS VITAMINS.

Auckland Star, Volume LXV, Issue 142, 18 June 1934, Page 17

THE PRECIOUS VITAMINS.

Vitamins are food substances which exist in variable but always small quantities in certain foods. Some foods arc almost or quite deficient in them. They are essential in nutrition. Vitamins are thus classified: — Vitamin A.—Essential to growth. Helps the body to resist infection. Found in animal fats, yolk of egg, milk, butter, and cheese. Green vegetables also contain it, but in smaller quantities. Vitamin B. —A group of vitamins which constitute a factor in normal growth. Found in milk and milk products, cereals, peas, beans and lentils, green and root vegetables, fruit, nuts and egg yolk. Vitamin C.—Prevents scurvy. Found in fresh fruit and vegetables, carrots, potatoes, arid so on. Vitamin D.—Prevents rickets. Found in milk, butter, yolk of eggs, liver, animal oils, and fats. Babies improperly fed become rickety because deprived of Vitamin D.